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Topic: My pizza journey thanks to this forum (Read 3512 times)

I just want to thank this forum for all the information that I have utilized in my quest for making a NY style pizza. I'm from Jersey so I have a high bar to reach when making my homemade pizza. I have been making a Saturday night pizza for the last 25 years but have only been consistent in my outcome since joining this website. I have a GE Cafe oven that reaches 550 degrees. I place 2 stones on two racks and heat for approx. 1hour or more.My recipe: 15 oz of KASL flour ( found out about this flour from the site, was using Heckers unbleached ) 9 oz. water 1/2 tsp. of Saf yeast ( more or less depending on when I make the dough) 1 Tbls. of kosher salt 1 Tbls. of sugar ( I need it for browning) 1/2 tsp of olive oil ( I'm still experimenting with the amount, if any) I think it does make a more tender doughMy technique : I put all the dry ingredients in a bag, except the yeast. I make about a months supply - 4 bags and store it. When ready to use I just add the amount of yeast needed and then proceed to mix the water and oil if using to make a dough. I use the food processor to mix until I reach 75 to 80 degree temp. Remove the dough from the FP , round up and place in the refrigerator. Making it on Wed. for Sat. nite is the best! that's when I use 1/4 tsp of yeast. I take it out of the refrigerator about 2 hrs before the bake. I hand stretch ( I used to use a rolling pin) and place it on an 18 inch screen and shovel it onto the stone. ( I had too many accidents when using the peel alone). I bake 10 mins exactly and it is DONE to mine and everyone's liking. Thank you so much for all the advice and techniques that you have shared.

Tom, here is another Saturday pie. They've been coming out fairly consistent I've been playing with the oil amount. I wasn't using oil and found the dough to be a little too crisp/tough. I added about 1 tsp so far and it is softer.

Thanks again for the photos of your pizza. I have a few friends that want to make pizza dough, but do not like beer or alchohol. I am going to try your recipe soon. Thanks again for posting your recipe.

Can't wait to see how you like it. I'm going to California to teach my cousin how to make my dough!!! I just hope it comes out the same. He just had a wood burning oven installed, so this should prove interesting. I probably won't need to use sugar. More learning curves to endure!!!!

I love the way your pizzas look and am going to try to replicate it in my upcoming Sunday Night Pizza night. I'll have to find some KASL or order some online.

My question... and I fully recognize it's a total beginner question is when all these recipes is when it gives ounces of water, is this referring to weight or volume? I assume the rest of the weights are in actual weight and not volume but water confused me.

How do you tell the temperature of the dough when using the food processor? I also use a food processor and have struggled with knowing how long to process it for.

I love the way your pizzas look and am going to try to replicate it in my upcoming Sunday Night Pizza night. I'll have to find some KASL or order some online.

My question... and I fully recognize it's a total beginner question is when all these recipes is when it gives ounces of water, is this referring to weight or volume? I assume the rest of the weights are in actual weight and not volume but water confused me.

How do you tell the temperature of the dough when using the food processor? I also use a food processor and have struggled with knowing how long to process it for.

Thanks!

Jon

All baker's % recipes are measured by weight....that is the idea; to get rid of unreliable volume measuring.Do this at least for the flour and water if you can Jon...many here do get out the measuring spoons for the rest of the lighter ingredients.